Mexican here, tamal (without e) is a class of foods, think of it like cake or pie, maybe not quite as varied, but definitely not a single thing, there are good tamales and bad tamales.
Am I reading it right that a tamal is basically a burrito steamed in a corn husk?
Corn isn’t as pervasive in the Europes and Asia, but I’m sometimes making something approaching a burrito, in a wheat-based wrapping — sort of a Mexiconized shawarma. Heard of tamales a bunch of times, and could get a corn tortilla for it, but not sure what steaming adds outside of making the whole thing softer.
A tamal is made of dough so the steaming is done so the dough isn’t raw, I don’t think it’s comparable with a burrito which is some sort of taco made of fluor tortilla
There are some tamales that aren’t made of dough though and still called tamales, it’s usually meats where I live but I’m sure it’s different in other areas
Mexican here, tamal (without e) is a class of foods, think of it like cake or pie, maybe not quite as varied, but definitely not a single thing, there are good tamales and bad tamales.
Am I reading it right that a tamal is basically a burrito steamed in a corn husk?
Corn isn’t as pervasive in the Europes and Asia, but I’m sometimes making something approaching a burrito, in a wheat-based wrapping — sort of a Mexiconized shawarma. Heard of tamales a bunch of times, and could get a corn tortilla for it, but not sure what steaming adds outside of making the whole thing softer.
A tamal is made of dough so the steaming is done so the dough isn’t raw, I don’t think it’s comparable with a burrito which is some sort of taco made of fluor tortilla
There are some tamales that aren’t made of dough though and still called tamales, it’s usually meats where I live but I’m sure it’s different in other areas